Victoria – October 01, 2019

2. Place squash on prepared pan, overlap-
   ping slices slightly. Brush both sides of
   squash slices with oil.


3. In a small bowl, combine cinnamon,
   sugar, salt, pepper, and allspice; sprinkle
   over both sides of squash.


4. Bake until tender, about 25 minutes,
   turning once.


5. In a large bowl, toss together radicchio,
   kale, and half of Red Wine Vinaigrette.
   Arrange squash over salad. Sprinkle with
   parsley, pomegranate arils, and pine nuts.
   Serve with remaining vinaigrette.

Red Wine Vinaigrette
Makes approximately ⅔ cup

½ cup red wine vinegar
2 tablespoons granulated sugar
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
2 tablespoons vegetable oil

In a small bowl, whisk together vinegar,
sugar, salt, and pepper; slowly whisk in oil.
Serve immediately.

Duck with Madeira–Mandarin
Orange Sauce and Coriander
Roasted Potatoes p.48
Makes 8 servings

Duck:
8 (8-ounce) duck breast halves
2 teaspoons kosher salt
½ teaspoon ground black pepper

Madeira–Mandarin Orange Sauce:
1 tablespoon reserved rendered duck fat
2 tablespoons finely chopped shallot
1¼ cups Madeira
⅔ cup plus 2 tablespoons fresh Mandarin
orange juice, divided (about 5 Mandarin
oranges)
⅛ teaspoon kosher salt
⅛ teaspoon ground black pepper
2½ teaspoons cornstarch
2 teaspoons finely chopped fresh sage

Coriander Roasted Potatoes (recipe
follows)
Garnish: seared Mandarin orange halves,
fresh sage

1. Preheat oven to 375º.


2. For duck: Trim excess fat and skin from
   duck breasts. Make 2 (⅛-inch) deep cuts
   through skin on each breast. Sprinkle with
   2 teaspoons salt and ½ teaspoon pepper.


3. Heat a large skillet over medium heat.
   Add half of duck, skin side down, to skillet.
   Cook until skin is golden brown, 5 to 7 min-
   utes, occasionally draining excess fat from
   skillet. (Reserve 1 tablespoon rendered fat
   for Madeira–Mandarin Orange Sauce and
   2 tablespoons rendered fat for Coriander
   Roasted Potatoes.) Place duck breasts, skin
   side up, in a shallow roasting pan. Repeat
   with remaining 4 duck breast halves.


4. Bake until a meat thermometer registers
   155º, about 14 minutes. Remove from
   oven; loosely cover and let stand.


5. For sauce: Heat 1 tablespoon reserved
   fat in skillet over medium-high heat.
   Add shallot; cook until soft ened, about
   2 minutes. Add Madeira, ⅔ cup orange
   juice, ⅛ teaspoon salt, and ⅛ teaspoon
   pepper. Bring to a boil over high heat;
   cook until reduced by one-fourth, about
   3 minutes.


6. In a small bowl, whisk together
   cornstarch and remaining 2 tablespoons
   orange juice.


7. Whisk cornstarch mixture into Madeira
   mixture. Reduce heat; simmer until slightly
   thickened, about 3 minutes, whisking
   constantly. Remove from heat. Stir in sage.


8. Serve duck with sauce and Coriander
   Roasted Potatoes. Garnish with seared
   Mandarin orange halves and fresh sage,
   if desired.

Note: To sear orange halves, heat 2 tea-

spoons vegetable oil in a small skillet. Add

orange halves, cut sides down, to skillet.

Cook until browned, 1 to 2 minutes.

Coriander Roasted Potatoes

Makes 8 servings

2½ pounds small round red potatoes,

halved

2 tablespoons reserved rendered duck fat

2¼ teaspoons ground coriander

1¼ teaspoons kosher salt

½ teaspoon ground black pepper

2 tablespoons chopped fresh thyme

1. Preheat oven to 425º. Spray a large
   rimmed baking sheet with cooking spray.


2. Place potatoes, reserved duck fat, cori-
   ander, salt, and pepper on prepared pan,
   tossing to coat.


3. Bake until tender and lightly browned,
   12 to 15 minutes, turning once. Sprinkle
   with thyme.

Walnut, Bourbon, and

Salted Caramel Tart p.48

Makes 8 servings

½ (14.1-ounce) package refrigerated

piecrusts

1½ cups chopped walnuts

1 (11.5-ounce) jar salted caramel ice cream

topping*, divided

1 tablespoon all-purpose flour

¼ teaspoon kosher salt

4 tablespoons bourbon, divided

2 tablespoons unsalted butter, melted

2 large eggs, lightly beaten

1 teaspoon vanilla extract

Bourbon Whipped Cream (recipe follows)

Garnish: ground cinnamon

1. Preheat oven to 425°.


2. On a lightly floured surface, slightly roll
   dough; fit into a 1-inch-deep, 9-inch-wide
   tart pan with removable bottom, firmly
   pressing into bottom and sides of pan.
   Fold excess dough under. Freeze for
   10 minutes.


3. Place pan on a rimmed baking sheet.
   Place a layer of parchment paper over
   dough, letting ends extend at least
   2 inches over sides of pan. Add pie weights,
   spreading evenly.


4. Bake until edges of crust are lightly
   browned, about 12 minutes. Remove
   pie weights, using excess parchment as
   handles. Let cool on a wire rack for
   15 minutes.


5. Reduce oven temperature to 350°.


6. Arrange walnuts in an even layer
   in crust.


7. In a small bowl, reserve 2 tablespoons
   caramel sauce.


8. In a medium bowl, combine flour
   and salt. Add 3 tablespoons bourbon,
   stirring until smooth. Add remaining
   caramel sauce and melted butter, stirring

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